Cheater Cheater Pumpkin Eater

It's been awhile! Tipsy has been a very busy girl these past few months! What's a busy girl to do? I had three parties to bake for last week, so I grabbed some boxed mix for the cupcakes and some pastry pride for the topping....shhhh! Don't worry! I doctored up both mixes with extra vanilla and chopped white chocolate chips for the white cake and chopped semi-sweet chips for the chocolate cake...you gotta be sneaky to make the box mix delish!

I also called for some decorating help! Luckily I had a couple of volunteers in no time!

I baked up the chocolate and vanilla cupcakes, whipped up the pastry pride (adding chocolate to half of it), picked up some vino and called the girls over!

We whipped up some colors per our Cupcake Consultant, Alicia. I did the base frosting and passed em' on over to the lovely ladies to make them.

We had plenty of supervision!

And Pico helped too!

The girls getting their decorating going!

The first masterpiece...

The crazy cupcakes. Each one got a little more funky as we sipped our Sauvignon Blanc..Alicia even invented the Pumpkin Waterfall look and Natalie created the Starry Night cupcake. It was amazing!

Cheers to cheating with some box mix/nobody guessing and cupcake decorating ladies night!

Happy Halloween!

Fun times!

xoxo,

Tipsy

Pumpkin Obsession Finale

So, I know I got carried away with the pumpkin, but I love me some pumpkin! This is officially my last pumpkin creation for this Holiday season that I will admit to making!



My sassy cousin Kaitlyn shared this recipe with me after she made my Thanksgiving with it and I made it for my Thanksgiving II with the hubs and friends. It turned out so good and I think it is because this recipe actually uses a whole can of pumpkin...the more, the better!



Thanks Kaitlyn Rose!



3 eggs beat

1 cup sugar

1 can pumpkin

3/4 cup flour

1 teaspoon baking soda

2 teaspoon cinnamon



Mix together and pour on a cookie sheet that has sides. I lined mine with parchment paper and plenty of pam.













Bake for 15-20 minutes at 375 degrees. If you line the pan with the parchment paper and pam you can place the whole pan in the fridge for 20 minutes after it bakes. If not, turn the cake out onto a waxed paper covered in powdered sugar and then refrigerate. The cake is very sticky, so I would definitely recommend the parchment paper and pam option.






Mix up the filling:

1 cup powdered sugar

8 oz. cream cheese (soft)

4 tablespoons butter (soft)

1/2 teaspoon vanilla




Spread over the cake.








ROLL it up and then sprinkle powdered sugar on top. Mine looked a bit messy and split on the side, but it tasted so good and once you slice & serve it you can't see any of the flaws.







Sliced and delish!

Cheers to the pumpkin spice flavor that just brings in the Holiday feel! I love it!

xoxo,

Tipsy

Pumpkin Treats Meant for Breakfast

After eating cookies for breakfast I thought it would make sense to actually make a pumpkin scone breakfast!



I went with a recipe that looked delish..and I had some extra buttermilk in the fridge from my last Red Velvet Adventure!



2 cups flour

1/3 cup brown sugar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon soda

1/2 cup cold butter (cut into small pieces)

1/3 cup cold buttermilk

1/2 cup pumpkin

1 teaspoon vanilla





First, mix up the dry ingredients and then use the pastry cutter to cut in the butter.

Mix the buttermilk, vanilla, pumpkin in a separate bowl.

Combine-don't over mix. Then knead into a circle and cut into 8 slices.

Mix up an egg wash with 1 egg and 1 tablespoon of milk. Wash each slice.

Bake at 400 degrees for 20 minutes.

Cut in half and cover with butter! Sooooooo yummy and you just get the feeling of Fall with one of these to start your day!

Cheers to the Fall and my pumpkin obsession!

xoxo,

Tipsy